Bacon Cheddar Scones are a delightful twist on the traditional scone, offering a savory, satisfying bite that pairs perfectly with breakfast or brunch. The combination of crispy bacon, sharp cheddar cheese, and fresh chives creates a flavor profile that is both comforting and indulgent. These scones are not just an ideal treat for yourself but also a great option for entertaining guests.
I first encountered this recipe during a weekend visit to my aunt’s farmhouse. Every summer, our extended family gathers there for a few days of relaxation and, of course, lots of good food. My aunt is known for her baking, and one morning she surprised us all with these incredible scones. As we sat on the porch with our coffee, the aroma of freshly baked scones filled the air, making the morning even more special. The warm, flaky scones with melted cheddar and bits of bacon were the perfect way to start the day.
Since then, these Bacon Cheddar Scones have become a staple in my kitchen. I love how versatile they are; you can easily modify the recipe to suit your tastes. For example, you might replace the cheddar with gouda or Swiss cheese for a different flavor or add a touch of smoked paprika to the dough for a hint of spice. The use of buttermilk ensures that the scones are moist and tender, while the cold grated butter gives them that coveted flaky texture.
These scones are relatively easy to make, with a total prep and cooking time of just 45 minutes. The trick is to keep your ingredients cold, especially the butter, which is essential for achieving the perfect crumb. Whether you’re serving them fresh out of the oven or reheating leftovers, these scones are sure to impress.
Preparing Bacon Cheddar Scones
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Ingredients
- 4 teaspoons sugar
- 1 tablespoon water
- 14 ounces buttermilk
- 4 ounces melted butter (for brushing)
- 8 ounces cheddar cheese, shredded
- 1 large egg
- 4 ounces ham or extra bacon
- 8 ounces cold butter, grated and frozen
- 20 ounces pastry or all-purpose flour
- 4 ounces thick-cut bacon
- 1 teaspoon salt
- 1 ounce minced chives or scallions (plus extra for garnish)
- 1/2 medium shallot, finely chopped
- 2 tablespoons baking powder
- 1/2 teaspoon garlic salt
- 1 tablespoon flaky sea salt (optional)
Directions
- Begin by preheating your oven to 425°F. Set a rack in the center and prepare a baking sheet by lining it with parchment paper.
- Arrange the diced shallots, chopped bacon, and ham on the lined baking sheet. Cook until crispy, then let them cool down before placing the mixture in the freezer while you work on the dough.
- Grate the cold butter, then return it to the freezer to keep it chilled. Cold butter helps achieve the flakiness in the scones.
- In a large bowl, mix the flour, salt, garlic salt, baking powder, and sugar. Add the grated frozen butter, blending until the mixture becomes crumbly and the butter is well-distributed.
- Fold in the shredded cheese, minced chives, and the chilled bacon, ham, and shallots. Stir gently to combine the ingredients.
- Slowly pour in the buttermilk, starting with about 1/4 cup at a time. Mix lightly by hand or with a spoon until the dough comes together. The dough should be a bit sticky but not too wet; too much liquid will result in denser scones.
- Move the dough to a floured surface and shape it into a 1-inch thick rectangle. Cut into 12 equal rectangles for even baking.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the scones with this wash and, if desired, sprinkle with flaky sea salt.
- Bake the scones in the preheated oven for about 25 minutes or until they are golden brown.
- Once out of the oven, brush the scones with melted butter and top with additional chopped chives for enhanced flavor.
Storing Suggestions:
To store leftover scones, place them in an airtight container and refrigerate. When ready to eat, briefly reheat in the oven to restore their best texture and taste.
FAQs:
Can I use a different type of cheese in these scones?
Yes, you can substitute cheddar with other types of cheese like Gouda, Gruyère, or even a spicy pepper jack for a different flavor profile. However, the texture might vary slightly depending on the cheese’s moisture content.
How can I make these scones ahead of time?
You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, shape the scones, freeze them on a baking sheet, then transfer to a bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
Why is my scone dough too sticky?
If your dough is overly sticky, it may be due to too much buttermilk or not enough flour. Try adding a bit more flour, a tablespoon at a time, until the dough is just sticky enough to handle but not wet.
Can I omit the bacon and ham for a vegetarian version?
Absolutely! You can skip the bacon and ham, and perhaps add some extra veggies like sautéed mushrooms or spinach for a vegetarian version of these scones. The flavor will still be delicious and rich, especially with the cheddar and chives.
What’s the best way to reheat the scones?
The best method to reheat scones is to place them in a preheated oven at 350°F for about 5-7 minutes. This will help retain their flaky texture. Avoid microwaving, as it can make them tough and chewy.
Why do I need to keep the butter cold?
Cold butter is key to making scones flaky. When the butter melts during baking, it creates pockets of steam, which makes the scones rise and gives them that perfect flaky texture. Warm butter will blend into the dough, resulting in denser scones.
Bacon Cheddar Scones
Ingredients
- 20 oz pastry flour or all-purpose flour
- 1 tsp salt
- 1/2 tsp garlic salt
- 2 tbsp baking powder
- 4 tsp granulated sugar
- 8 oz butter chilled, grated, and frozen
- 8 oz cheddar cheese shredded
- 1 oz chives or scallions minced, plus extra for garnish
- 1/2 medium shallot finely diced
- 4 oz thick-cut bacon
- 4 oz ham or additional bacon
- 14 oz buttermilk
- 4 oz butter melted, for brushing
- 1 tbsp flaky sea salt optional
- 1 large egg
- 1 tbsp water
Instructions
- Preheat the oven to 425°F and place a rack in the middle position. Line a baking sheet with parchment paper.
- On the lined baking sheet, arrange the chopped bacon, diced shallots, and ham. Cook in the oven until crispy, then set aside to cool. Once cooled, place the mixture in the freezer while preparing the dough.
- Grate the cold butter and return it to the freezer to keep it chilled, as cold butter ensures flakiness in the scones.
- In a large mixing bowl, combine the flour, salt, garlic salt, baking powder, and sugar. Add the grated frozen butter and stir until the mixture is crumbly and the butter is evenly distributed.
- Stir in the shredded cheese, minced chives, chilled bacon, ham, and shallots. Mix gently to incorporate.
- Gradually pour in the buttermilk, starting with 1/4 cup at a time, and mix lightly by hand or with a spoon. Continue adding the buttermilk in increments until the dough just comes together. The dough should be slightly sticky but not overly wet, as too much liquid can result in tougher scones.
- Transfer the dough onto a lightly floured surface and shape it into a rectangle about 1 inch thick. Cut the dough into 12 equal pieces. For even baking, cut into rectangular shapes rather than wedges.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the scones with the egg wash, and sprinkle with flaky sea salt if desired.
- Bake the scones in the preheated oven for 25 minutes or until they turn golden brown.
- As soon as the scones are baked, brush them with melted butter and sprinkle additional chopped chives on top for extra flavor.
- Store any leftover scones in an airtight container in the refrigerator. To serve, reheat them briefly in the oven for the best texture and flavor.
